Sourdough Discard Pizza Crust

Name: Sourdough Discard Pizza Crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 227 g unfed sourdough starter (discard); 141 to 170 g lukewarm water; 300 g all-purpose flour; 1 tsp table salt; 1/2 tsp instant or active dry yeast; olive oil (for the pans)

A same-day pizza dough boosted with a cup of discard: two thin 12-inch crusts or one thick sheet-pan crust. Adapted from King Arthur Baking's tested recipe.

35 min total4 servingsItalian

Ingredients

227 g unfed sourdough starter (discard)
141 to 170 g lukewarm water
300 g all-purpose flour
1 tsp table salt
1/2 tsp instant or active dry yeast
olive oil (for the pans)

Instructions

1
Mix the discard, the smaller amount of water, the flour, salt and yeast into a smooth, soft dough, adding the rest of the water only if it is dry. Knead until smooth.
2
Cover and let rise until nearly doubled, 2 to 4 hours.
180 min
3
Oil your pans. For thin crusts divide the dough in two for 12-inch rounds; for thick crust use it all in a 14-inch round or a half-sheet pan. Press it out, resting 15 minutes whenever it shrinks back.
15 min
4
Heat the oven to 450°F. For thick crust, let the pressed dough rise a little while the oven heats.
5
Par-bake thin crusts 5 minutes or a thick crust 10 minutes, then add sauce, cheese and toppings.
5 min
6
Bake until the cheese melts and the crust is golden, 5 to 7 minutes more.
6 min